sawhorseray wrote:It seems as much time is spent cleaning utensils and gear as is spent on working the meat.

That's an Understatement! My wife only helps with the grind and stuffing portion and can't believe all the amount of time I'm spending on Cleaning!

So.... I think we have Success!! Simmered to 160* It last night, Submerged in ice bath and cold running water then fridged over night. Cut into it a little while ago. Cure color was nice and pretty even , Taste is amazing, Hammy with a hint of hickory smoke, http://i19.photobucket.com/albums/b193/cr...

Bathing in some thin blue... This was a couple hours in

Rinsed and resting in fridge yesterday. Currently getting some smoke

Honestly I had not gotten to the serving and eating phase in the plan. We do a night before thanksgiving get-together with my brothers and wives, last year i brought ring bologna that was a hit... if all goes well maybe we will bring a city ham version of ham biscuits, since that's the day it should...

Sleeping in brine.

I had to double check myself after seeing the pic, That's not silver skin but a reflection of a window!

Thanks for the Smoking timeframes everyone.

RAY looks real nice! I'd like to hunt feral swine some day but luckily they do not have a huge population in PA at this point

Mixed my cure, 1/2 gal, injected 10% green weight, added remaining cure and pumped meat to my bucket.... Not fully submerged.

Before I make a mistake.. Just mix another 1/2 and cover?

Thanks

I have a butt end ham I am getting ready to cure based on the Hobble creek Hog leg method. Starting in two days -- realized I was almost out of cure 1 and only fructose not dextrose --rush order sausagemaker just now! I have made a few boneless cottage hams in the past but this will be my first Ham ...

I realize this is a year old but BR, what was your cooker temps during the 30 hours?

I think I am mimicing your method later this week!

For anyone Struggling with VLC Play back. 1. Start the VLC program 2. In upper left hand corner select media 3. Select Open Folder. 4. Navigate to where you have the Video_TS folder is located 5. Highlight Video_TS and click select folder. 6. Wait 3-5 Seconds and you should see the DVD menu 7. Selec...

redzed wrote:Anyone know how to open the video files?

red, I use VLC media player for vob files.

Thank you very much for posting these files. Very interesting from what I have looked at so far.

Baconologist, What program did you use to watch the video portions? ( I watched a few minutes, great vid quality, now I wonder if there is a way to know what everyone is saying)

I have added a few post recently after lurking a bit and realize I have not added a greeting. I am not sure how I found the english forum but I am glad I did. I used to browse the polish side through google translate when I had moments to kill. I have hot smoked food since about'99 or 2000, (Brethre...

I just got done curing and slicing my first panchetta. The recipie I used was off the Chow web site. http://www.chow.com/recipes/10699-chow-pancetta It was easy and delicious. I had no problems, and as I said in the Makin Bacon post. Here is a shortcut. http://wedlinydomowe.pl/en/viewtopic.php?t=49...